Mustard

(Condiment)

Editor

Mustard, also known as mustard, American potato, mustard , generally divided into two types: green mustard and yellow mustard. Yellow mustard originates from China and is made from ground mustard seeds. Green mustard (green mustard) originates from Japan and is made from horseradish. It turns green after adding pigments. Its pungent smell is stronger than yellow mustard and has a unique aroma. . Mustard is slightly bitter, spicy and aromatic, and has a strong irritation to the mouth and tongue. The taste is very unique. When the mustard powder is moistened, the aroma spurts out. It has a strong pungent spicy taste that is tear-inducing and has a stimulating effect on the taste and smell. Can be used as a condiment for pickles, pickled raw meat, or in salads. It can also be used with light soy sauce as a delicious condiment for sashimi.

Chinese name

Mustard

Classification

Condiment

Taste

Micro Bitter, spicy and aromatic

Alternative names

Mustard mustard, yam, etc.

Contents

1 Types and introduction of mustard

2 Nutritional functions, ingredient effects

3 Misunderstandings

4 Precautions for consumption groups and other taboos

5 How to eat Mustard cabbage and mustard eggs Mustard belly, mustard spinach, mustard duck feet, mayonnaise, broccoli and mustard stir-fried shrimps

Mustard types and introduction

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Mustard vegetables include Brassica rutaceae Several species of vegetables in the genus Sinapis and Sinapis. Its mature seeds are ground into a spicy condiment called mustard, also known as mustard mustard and mustard powder.

Wasabi, green mustard, and yam. Some people confuse it with Chinese mustard because they don’t understand it. The Japanese eat the root of yam, which is ground into a paste made from pig skin; the Chinese eat the paste which is made from the seeds of mustard after grinding. These are two completely different plants.

Brown mustard is native to China and has a long history. It has been consumed in the palace since the Zhou Dynasty. It has been regarded as a natural medicinal herb since ancient times and was later introduced to Japan. Because Japan is an island country and many people eat seafood, it has developed in Japan. Today, mustard is one of the important seasonings in Japanese cuisine, especially for sashimi and sushi. The roots of wasabi are usually ground and used as seasoning. Freshly ground mustard is light green, sticky, and has a fresh smell and spicy taste.

Washington and Japanese wasabi look like two completely different plants, but their pungent flavors are chemically identical. Western wasabi is on average 1.5 times more pungent than Japanese wasabi.

Green mustard and yellow mustard are two completely different seasonings. Yellow mustard originates from China. It is made from ground mustard seeds. It is yellow and slightly bitter. It is a common spicy seasoning and is mostly used in cold dishes. In addition to seasoning, yellow mustard is also used internally to treat vomiting and subumbilical colic; it is also used externally to treat arthritis.

Green mustard (green mustard) originates from Japan, wasabi, is green in color, has a pungent smell stronger than yellow mustard, and has a unique aroma, and is mostly used in Japanese cuisine. (Horse radish sauce is actually light yellow food coloring dyed green. Many sushi restaurants in China and Japan use horse radish instead of wasabi)

1. Mustard can be made by pouring boiling water. After stirring evenly, soak the mustard container in boiling water. After it cools down, it will be spicy! 2. Mustard can also be made by pouring cold water on it. After stirring evenly, put the mustard container in the steamer and steam for 10 minutes and then let it cool! 3. If you are in the north or other areas where stoves are lit for heating in winter, mustard can also be made by pouring cold water on it. After stirring evenly, place the mustard container on the stove (next to the stove) to bake and heat.

Let it cool again! 4. When making mustard with cold water, stir evenly, heat the mustard container in the microwave, and then let it cool!

Nutritional benefits

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Mustard

Ingredients

Calories (476.00 kcal)

Protein (23.60g)

Fat (29.90g)

Carbohydrates (35.30g)

Dietary fiber (7.20g)

Vitamin A (32.00 micrograms)

Carotene (190.00 micrograms)

Thiamine (0.17 mg)

Riboflavin (0.38 mg)

Niacin (4.80 mg)

Vitamin E (9.83 mg)

Calcium (656.00 mg)

Phosphorus (530.00 mg)

Sodium (7.80 mg)

Magnesium (321.00 mg)

Iron (17.20 mg)

Zinc (3.62 mg)

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Selenium (69.01 micrograms)

Copper (0.63 mg)

Manganese (3.05 mg)

Potassium (366.00 mg)

Efficacy

In terms of efficacy, mustard has a strong spiciness, which can stimulate the secretion of saliva and gastric juice and enhance appetite. The thiocyanate component in mustard can prevent tooth decay, and also has certain effects on preventing cancer, preventing blood clots, and treating asthma. Mustard also has the effects of preventing hyperlipidemia, hypertension, heart disease, and reducing blood viscosity. Mustard oil also has beauty and beauty benefits.

The main spicy ingredient of mustard is mustard oil, which has a strong spiciness that can stimulate the secretion of saliva and gastric juice, has the effect of appetizing and enhances people's appetite. Mustard also has certain effects on reducing blood viscosity, treating asthma, and preventing tooth decay. Mustard oil also has beautifying and beauty effects. In the body care industry, mustard oil is a good massage oil.

Adding some sugar or vinegar to mustard can buffer the spiciness and make it more flavorful. It is not advisable to continue to eat mustard when oil oozes out and becomes bitter.

⒈ Mustard has a strong bactericidal function and can sterilize and eliminate parasites in the digestive system. Therefore, mustard is often served with raw salmon and other seafood.

⒉The main component of mustard is isothiocyanate. This component can not only prevent tooth decay, but also has certain effects on preventing cancer, preventing blood clots, treating asthma, etc. It also has the functions of sweating, It has dietary therapeutic effects such as diuresis, detoxification, and blood purification; it is also helpful in increasing appetite and promoting blood circulation.

⒊Mustard can be used to treat rheumatic diseases and regulate menstruation. In ancient times, mustard was used in baths to treat measles; mixed with flour into a paste, it was used to treat coughs or bronchitis.

⒋Mustard also has the effects of preventing hyperlipidemia, high blood pressure, heart disease, and reducing blood viscosity.

⒌ Mustard oil has beauty and beauty effects. In the body care world, mustard oil is a great massage oil.

⒍Mustard also has a deodorizing effect and prevents diseases caused by lifestyle habits. Mustard dissolved in an appropriate amount of water can also inhibit and remove mold. This method can be said to be a little trick to remove mold in daily life.

⒎Therapeutic effects: mustard is warm in nature and pungent in taste; it has the effects of detoxifying and reducing swelling, appetizing and digesting, warming the middle and improving qi, improving eyesight and diaphragm; it is mainly used to treat sores, carbuncles, swelling and pain, deafness in the ears and eyes, and swollen gums. , cold, abdominal pain, constipation and other symptoms; to treat sore throat and hoarseness, take 50 grams of dried pickled mustard greens, brew with boiling water and drink frequently (or gargle).

⒏Mustard has a strong spicy taste and a strong stimulating effect. It can regulate female endocrine, enhance sexual function, stimulate blood vessel expansion, enhance facial qi and blood circulation, and make women's faces more rosy.

Misunderstanding

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Usually people are guided by various "health" and "diet therapy" sayings and believe that mustard has a strong detoxification function , can detoxify fish and crabs. In fact, mustard is just rich in isothiocyanates, which can inhibit the growth of microorganisms. Eating perishable seafood with mustard not only enhances the flavor and appetizers, but also slightly inhibits the proliferation of microorganisms in fresh food before digestion. However, if you have any doubts about the quality of seafood, you should not eat it with or without mustard. Mustard does not cure food poisoning.

Notes

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Eating group

It can be consumed by everyone.

⒈ Suitable for consumption by patients with hyperlipidemia, hypertension, heart disease, and loss of appetite.

⒉ Patients with gastritis and peptic ulcer should not eat it. People with eye inflammation and pregnant women should not eat it.

Taboos for consumption

1. Mustard is highly irritating and should not be consumed by those who suffer from physical discomfort such as irritation, red and swollen eyes, erosion of the corners of the mouth, yellow urine, toothache, sore throat, etc.

2. Patients with hyperlipidemia, hypertension, and heart disease can consume it in moderation.

3. Pregnant women, patients with gastritis and peptic ulcer should not eat this product.

4. Mustard powder or mustard paste is usually used in daily life. The ones with good color and flavor and no impurities are the best ones. Mustard should not be stored for a long time. Mustard paste and mustard paste should be stored in a sealed container at room temperature. Keep away from light and moisture. The shelf life is about 6 months. When mustard oil leaks out and becomes bitter, it is not suitable to continue to eat it.

Other matters

Applicable amount: a little each time.

Selected Miao Zang: Mustard sauce and mustard paste are stored in a sealed container at room temperature, protected from light and moisture, and have a shelf life of about 6 months. Mustard should not be stored for a long time. Do not continue to eat it when oil leaks out and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spiciness and make it more flavorful.

Instructions for consumption

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Note: Add in appropriate amounts when cooking, and be careful not to add too much at one time to avoid causing physical discomfort. Excessive consumption may harm the stomach.

Storage method: Mustard sauce and mustard paste should be stored in a sealed container at room temperature, away from light and moisture. The shelf life is about 6 months. Mustard should not be stored for a long time. Do not continue to eat it when oil leaks out and becomes bitter. Adding some sugar or vinegar to mustard can buffer the spiciness and make it more flavorful.

Preparation method: Some people complain that there is no taste when using mustard powder. In fact, this is caused by improper use. Mustard powder contains myrosinase, mustard glycosides and other substances, and is slightly bitter and dry, with insufficient aroma and weak taste. When used, it should be fermented first to turn the glucosinolate into volatile mustard oil before it can emit the pungent spicy smell. The method is to mix the mustard with warm water! Add a little oil, salt, vinegar, and sugar, stir evenly, and place it in a high-temperature place to ferment. After 4-5 hours, it will taste spicy and can be eaten.

Mustard cabbage dumplings

Ingredients: 500 grams of cabbage, 10 grams of sugar, 100 grams of mustard, 5 grams of white vinegar, 20 grams of refined salt, and 10 grams of sesame oil.

Method:

⒈Wash the Chinese cabbage, remove the tail, cut the roots into 4 cm long piers, blanch them in boiling water, and set aside for use.

⒉Put the mustard in a bowl, rinse it with boiling water, stir it in one direction, and add vinegar, salt, sugar, and sesame oil at the same time.

⒊Apply the prepared mustard juice on the cabbage pile, put it on a plate, fasten it with a plate on top, and place it in a warm place in the house. Take it out the next day and put it on the plate. Ready to eat.

Note: When blanching cabbage sticks, in order to prevent them from falling apart when placed in the pot, it is best to tie them with thread in advance to maintain the appearance of the finished dish.

Features: This dish is crisp, tender and refreshing, with a full range of sweet, sour and spicy ingredients. It has the effect of relieving greasiness and aerating the air. It is a seasonal delicacy in winter and spring.

Eggs with mustard sauce

Ingredients: 3 potatoes, 2 eggs, 1/3 cucumber

Accessories: 1 tablespoon mustard, 1 French cheese spoon, 2 spoons of water, 1 handful of watercress (about 10 grams, can be replaced by bean sprouts)

Seasoning: salt, 1 teaspoon of lemon juice, 1 gram of sugar, pepper

Method:

⒈Peel the potatoes, cut into small pieces, and boil in salted water for 20 minutes until cooked.

⒉ Boil the eggs for 5 minutes to keep them smooth and tender. Mix the mustard, crème fra?che and water in a deep pot, place on the stove and bring to a rapid boil, or place in a glass bowl, microwave and stir evenly.

⒊Pour away the water used to cook the potatoes, then cover the pot and shake it, let it cool for a while and let the heat dissipate. Remove the potatoes and place on a plate. Peel off the eggshells, place in the middle of the plate, and pour mustard sauce over them. Chop the watercress and sprinkle half of it on top of the eggs.

⒋Wash the cucumber and cut into thin slices. Season with lemon juice, sugar, salt and pepper. Arrange on a salad plate and sprinkle with remaining watercress. Serve cucumber salad and eggs separately.

Shredded mustard tripe

Ingredients: 200 grams of cooked tripe, 5 grams of refined salt, two sheets of vermicelli, 1 gram of MSG, 15 grams of mustard powder, 5 grams of vinegar, 5 grams of garlic , 15 grams of sesame oil.

Method:

⒈Cut the tripe into thick shreds. Cut the vermicelli into two thick strips, blanch it in a pot of boiling water for a while, remove it, cool it in cold boiled water, drain off the water, add a penny of sesame oil and mix well. Remove the garlic cloves and chop into minced garlic.

⒉ Take a bowl, add mustard powder, warm water (50 grams), refined salt, monosodium glutamate, vinegar and sesame oil to make a paste, cover it and place it in a cool place until it cools down. use.

⒊First put the vermicelli shreds into a plate and pile them up, then place the tripe shreds on top of the vermicelli shreds, and pour the prepared mustard paste on top.

Production process:

⒈Cut the cooked tripe into shreds with a knife. Wash the spinach, scald until cooked, cool and place on the bottom of the plate. Wash the scallions, cut the white scallions into shreds and put them in the middle, with the belly shreds on top.

⒉Put the mustard in a small bowl, mix well with hot water, take a vegetable leaf and seal the mouth of the bowl tightly, put it in a steamer and steam it for 10 minutes, take it out as soon as it is flavored, and then put it in Mix salt, sugar, pepper, MSG, chicken juice, balsamic vinegar and sesame oil, then pour it on the tripe.

Technical Tips:

1. Mustard must be pounded, mixed and used immediately for best results. Domestic mustard is divided into yellow and black, but imported packaged mustard also has good effects.

2. Use spinach at the bottom, mostly with red stems and green stems, and no leaves.

3. Preparing the mustard paste is the key to the operation. If there is no steamer, you can also heat it on the stove for 1 to 2 hours, but it must be sealed well.

4. Mustard has an invigorating effect, and some people don’t like the spicy taste. Pay attention to the coordination and quantity of the banquet.

Mustard belly shreds contain nutrients:

Calories (581.43 kcal) Vitamin B6 (0.31 mg) Protein (71.27 g) Fat (23.72 g) Pantothenic acid (0.23 mg) Carbohydrates (25.87 grams) Folic acid (113.92 micrograms) Dietary fiber (4.69 grams) Cholesterol (416.00 mg) Vitamin A (508.60 micrograms) Vitamin K (0.49 micrograms) Carotene (3000.80 micrograms) Thiamine (0.24 mg) Riboflavin (0.79 mg) Niacin (12.72 mg) Vitamin C (83.19 mg) Vitamin E (11.16 mg) Calcium (496.70 mg) Phosphorus (689.66 mg) Potassium (1153.15 mg) Sodium (2486.14 mg) Magnesium (258.85 mg) Iron (17.93 mg) Zinc (11.73 mg) Selenium (65.29 micrograms) Copper (0.66 mg) Manganese (3.11 mg)

Mustard spinach

Main ingredients: spinach, mustard

Accessories : Carrots, vermicelli, salt, sugar, vinegar, sesame oil, (oyster sauce, MSG)

⒈ Wash the spinach, blanch it in boiling water, remove it from cold water, wring out the water and cut into small pieces. spare.

⒉ Wash the carrots, shred them, blanch them in boiling water, drain them into cold water, drain them and set aside.

⒊Put the vermicelli into boiling water and cook, remove, drain and set aside.

⒋Put an appropriate amount of mustard into a bowl, add a little sugar, vinegar, sesame oil, a little salt, (oyster sauce, MSG), and stir evenly.

⒌Put the reserved spinach segments, shredded carrots and vermicelli into a container, add a little salt, stir evenly, add the prepared mustard, stir evenly, and serve.

This dish is yellow, green and white, very pleasing to the eye, can increase appetite, and is also an excellent side dish for drinking. Spinach is rich in nutrients and can improve iron deficiency anemia. It can make people look rosy and radiant, making it a good beauty product. Carrots are also a rare nutritious food, rich in carotene. Regular consumption can enhance human immunity and have Good for your health.

Mustard duck feet

⒈Peel off the skin of the duck feet, cook them in boiling water, remove the bones and remove the palm tendons, cut off the wrists of the duck feet, and stand the palms upright Cut in half and place on a plate.

⒉ Remove the roots from the lettuce, wash and sterilize with water, cut into 1.2 cm long pieces, and place them around the plate.

⒊ Mix the mustard, let it cool, add refined salt, sesame oil, vinegar, stock, etc., mix well, pour it on the duck feet and serve.

Technical Tips

After removing the yellow skin from the raw duck paw, cut off the corns, blanch it in 70% hot water for 4 minutes, take it out, wrap it in cloth, and rub the palm vigorously yellow, then soak in water.

Taste of the dish

This dish is light yellow, tough and crispy, spicy and sour, refreshing and not greasy.

How to eat

Breakfast, lunch, dinner, snacks

Health Tips

Duck paws contain more collagen and a certain amount of Of carbohydrates and fats, when cooked with mustard, it has the effect of beautifying and clearing the mind.

Recipe nutrition

Duck paws: Duck paws are rich in collagen and have the same nutrition as bear paws of the same quality. The palm is the basic organ for movement. It has many tendons, thick skin and no flesh. More tendons make it chewy, thick skin means it contains soup, and less meat makes it more flavorful. From a nutritional point of view, duck paws contain more protein, low sugar, and little fat, so duck paws can be called an excellent weight-loss food

Lettuce: Lettuce contains more dietary fiber and vitamin C than cabbage, and has the effect of elimination. The function of excess fat, so it is also called slimming lettuce. Because its stems and leaves contain lettuce, it tastes slightly bitter and has the effects of analgesic and hypnosis, lowering cholesterol, and assisting in the treatment of neurasthenia. Lettuce contains mannitol, which acts as a diuretic and promotes blood circulation. Lettuce also contains an "interferon inducer" that can stimulate normal cells in the human body to produce interferon, thereby producing an "antiviral protein" to inhibit viruses.

Mayonnaise

Ingredients for making 25CL mayonnaise

2 raw egg yolks, one coffee spoon of mustard produced in Dijon, France, two Coffee spoon lemon juice (note that the lemon juice mentioned here is not drinkable juice, but the squeezed juice of fresh lemons or concentrated lemon juice for cooking), 25CL of olive oil, salt, and pepper.

Let the eggs stand at room temperature. Put the egg yolks, mustard, a pinch of salt and a pinch of pepper into a bowl, mix well, add a coffee spoon of lemon juice and continue to stir. Add three coffee spoons of olive oil drop by drop into the bowl, stirring constantly. Then add one coffee spoon of lemon juice and a few tablespoons of olive oil, stirring again drop by drop. Pour in the remaining olive oil in a very thin stream and stir until the entire bowl of dressing is extremely thick, taste to see if it tastes right.

You can double or triple the amount of mustard to make your mayonnaise more tangy. The traditional way is to add one to two tablespoons of apple cider vinegar (for those who can’t eat spicy food, I think it’s to replace the mustard with apple cider vinegar)

Some different ways to eat mayonnaise (compared to the usual How to eat it in salads, etc.)

Eat with winter radish: Just before the mayonnaise is served, add two tablespoons of finely chopped winter radish or carrot (radis noir I’m not sure what it is) , probably a red-skinned radish) grated, like adding lemon juice to it. Recommended to eat with boiled eggs.

Russian way of eating: Add two tablespoons of ketchup, one to two drops of tabasco (a spicy oil), and one tablespoon of chopped red bell pepper to the mayonnaise. Serve with shrimps, crabs and other shell foods.

Thinning: One minute before the mayonnaise is ready, add a thickly beaten frothy egg white to it, and the mayonnaise will become thinner.

The kind of mayonnaise sold in the domestic market seems to be produced in Japan. People often use it to mix fruit salads. That kind of mayonnaise is delicious, but it has an improved taste. If you want to eat more authentic French-flavored mayonnaise, you can try the production method I wrote above. Note that you must be patient. Don't pour all the ingredients in at once and stir. Add the oil drop by drop as it says, and stir it step by step to get a real French-flavored mayonnaise. Those who don’t like mustard can completely omit the mustard item. Those who like mustard must buy mustard produced in Dijon, France, and do not use Japanese mustard. < /p>

Method:

1. Wash the broccoli, remove the roots and break into small florets. Boil water in a pot with some salt, add broccoli, and boil for ten seconds. Don't use too much water, just cover the broccoli.

2. Heat the oil in the pot, add the shrimps and quickly fry them until cooked. It is best to remove the shrimp lines from the shrimp.

3. Pour in the blanched broccoli and stir-fry, add some salt and a little water. Friends who can eat mustard can add some mustard at this time to enhance the anti-cancer effect. If you don’t like the mustard flavor, you can add shredded radish or cabbage and stir-fry for a while.

4. Stir-fry for 1 minute and then serve.

Cooking tips:

1. Make the roots of broccoli easy to cook: Many people always have some doubts when frying cauliflower. Cooking cauliflower, broccoli and other broccoli for too long will lead to excessive loss of vitamins and other antioxidants. However, because the stems of these vegetables are relatively thick, the cooking time is short and difficult to ripen, and the taste is not good. Before cooking, you can use a knife to cut several "ten" characters on the stems to increase the heating area of ??the stems, which not only ensures that the cauliflower is cooked evenly, but also fully retains the nutrients of the cauliflower.

2. How to prevent it from turning yellow: Put the cut broccoli in a pot and blanch it with hot water, but be careful to add a few drops of oil in the water, and then add a little sugar. Salt. After blanching, remove and drain. Heat the oil pan. Stir-fry a few times quickly and remove from the pan. It will definitely not turn brown.